Directions

In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.

Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.

Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

Most Helpful Positive Review

Mar 25, 2005

I took this cookie one step further and made a glaze for it (2 c.powdered sugar, 1 tbls. of butter, 1 1/2 tsp. pure almond extract and 2 1/2 tbls. of low fat french vanilla coffemate) I topped with chopped almonds. They are so good this way. I have also included a picture of the finished cookie. ENJOY

Most Helpful Critical Review

Jul 19, 2008

I did exactly as directions told me to. I put in fridge overnight. Why is it just crumbles and no dough? What holds it together? There is no way to drop that onto cookie sheet by spoonful. Was something liquid left out of ingredient list?

Should be called almond shortbread.... After baking about 22 dozen cookies in two days I ended by trying this recipe. I didn't even want to see another cookie by this point! But the smell was lovely and the taste amazing. This is THE shortbread. There is none better.
I did roll the dough into a log and after refrigerating for several hours I sliced into cookies. Much easier than rolling out and cutting with a cookie cutter. I also used about 1 1/2 tbsp of almond extract for a little bolder almond flavor. This is a super simple recipe to make.

I got just under 6 dozen 3 inch cookies from this recipe. I also put in 3 tablespoons almond extract and they turned out delicious. But if you're like me and like your almond cookies strong you could easily put 5 tblspoons in no problem. Thats what Im doing next time. A toasted almond in the center is most decadent. I don't think it needs frosting at all as long as you really turn up the extract. I will make these again and Im not the biggest fan of baking.

Mmmmm delicious almond cookies. I added the extra almond extract, and then while the butter and sugar were creaming, I poured in about a cup of sliced almonds. A sliver of toasted almond topped each one. Definitely a keeper!

I love this cookie. I made some plan and they were so good. But I also top some with cream cheese. I mix 3 oz pack of cream cheese,1 teaspoon of almond extact,2 tablespoons of hafe,hafe and also 1/3 cup of powder sugar and I put this on the cookies when they came out of the oven and I also made some and put a orange juice glaves on top.I mix 2 tablespoons of orange juice and 1/3 cup of powder sugar, 1/3 teaspoon of lemon extract and I put this glaze on the cookies when they were warm, everybody love them!!!!!Thanks so much... Terry

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.